2 CRAFTBUTCHER l APRIL 2017 COMMENT
‘CLOSING the stable door once the horse has bolted’ isn’t entirely unusual and news that as Article 50 is triggered the European Food Safety Authority (EFSA) is simplifying HACCPs and the ‘juggernaut’, that is the European Union finally turning is refreshing. Repeatedly the NFMFT,
supported by Primary Authority partner Horsham Council’s Paul Hobbs at its Annual Meeting last year, and its partners in the International Butchers Confederation has pushed for simplification and flexibility while questioning the suitability of HACCP for the small Food Business Operator. Tat we are where we are
with this is as much the fault of the member states in their interpretation of regulation with HACCP as it is the EU’s. What does matter is that,
while we’re in - we’re in! And whilst everything is being transferred in the Great Repeal Bill nobody wants to miss out and now is the time to push at any chance to make life simpler with less paperwork and fewer headaches! n
ROGER KELSEY Editor
THE six best British 18 to 23-year-old butchers from across the UK will be competing at MEATUP in the MK Arena, Milton Keynes on Tursday 25th May in what promises to be the most exciting UK craſt butchery skills competition yet. London butcher and NFMFT President Jim
SIX OF THE BEST FOR PREMIER YOUNG BUTCHER 2017
UK YOUNG BUTCHERS COMPETITION
and title of PREMIER YOUNG BUTCHER 2017 is 19-year-old Meat Ipswich level 2 Meat and Poultry Industry Skills apprentice Jack Eagles working for Lidgate’s in Holland Park, London. Jack is looking to impress judges with a Chicken and Smoked Eel terrine in the Ready to Eat category.
Food Hygiene. He’s hoping also to impress judges with an ‘Extravagant Stuffed Pork’!
Harry Smith A year younger at 20 and James Gracey Travelling from County
Down, Northern Ireland is Southern Regional College’s 21year old World Skills 2016 finalist James Gracey who works for Quails of Dromore. James is studying for ILM level 5 Diploma in Management and has level 2 Hygiene, level 2 and 3 Butchery and level 4
working at the Walter Smith, Wyevale Huntingdon store is Crosby Management Training level 2 Meat and Poultry and Advanced level 3 Butchery Trailblazer apprentice Tomas Lea, who is practising Boneless Shoulder with a forcemeat stuffing of garlic, fruit and nut.
Elsie Yardley Jack Eaglres
Sperring says “competing in Premier Young Butcher can be a life changing experience for anyone with a career in butchery”! First for a ‘life changing
experience’, fourteen trophies CONTACT DETAILS
Editor ROGER KELSEY roger@nfmſ
t.co.uk
Deputy Editor JAYNE COTTRELL jayne@nfmſ
t.co.uk
Craſt Butcher is published 10 times a year by the National Federation of Meat & Food Traders and is circulated to over 1100 businesses in the UK
Membership Enquiries T: 01892 541412 E: info@nfmſ
t.co.uk
Tomas Lea
Advertising Enquiries Tel: 01580 881849 ſ
tfproduction1@btinternet.com
Editorial 1 Belgrove, Tunbridge Wells, TN1 1YW 01892 541412
Designed, produced and printed by Stephens & George Print Group, Merthyr Tydfil
Annual Subscription £45.00 Joining Tomas, also
working for Walter Smith at their Wyevale, Melbicks store is Assistant Manager, Crosby Management Training level 3 and 2015 WorldSkills finalist 22-year-old Matthew Parkes who chooses to keep details of his products well and truly
ISSN 2051-1949 ©NFMFT 2017
Te publishers do not accept responsibility for advertisements appearing in the magazine. Te Opinions expressed are not necessarily those of the Editor or Publisher.
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